The Irish standard., 1887-03-26
KITCHEN CUTTINGS.

KITCHEN CUTTINGS.
ASPARAGUS, caulifour, celery, eggplant
and oyster-plant are all fine when fried in
batter in a pan with plenty of hot fat.
BEEF fat is more d1gestible and whole
some for frying purposes than lard, as it
imparts no flavor and does not adhere to
food that is being cooked.
STALE bread is the best for use in the
breading Of chops, outlets, etc. The
broken pieces should be thoroughly dried,
crushed or grated and sifted.
A CAREFUL cook will always find herself
amply supplied with fat for frying, if she
preserves the drlppings from roasts and
the skimnaings Of the soup-kettle.
BATTER to be used in the making of fruit
fritters: Mix three tablespoonful -four,
| the yelks Of two eggs and water enough tic
make thin paste; add a very little sugar
and set in cool place few hours before
using.
A DELICATE medium for the frying OF
fruit fritters is olive Oil. Large fruits for
frying are peeled and sliced. while the
smaller may be dipped whole into the bat
ter. They should be drained upon warm
paper, receive a busting Of sugar and be
| served hot.
| A GOOD batter in which to fry vegetables
is made thus: Mix three tables poonfuls
flour and the yelks OF three eggs with cold
water enough to make a thin paste; add
/ salt and Il few drops of table-oil; beat the
/ whites Of the eggs stiff, mix them with the
| rest and let the batter stand till cooled.
| CHICKEN FANcY.-Clean and parboil one
! sWeetbread, separate into pieces and mix
| With one pint chicken meat cut into dice:
ool+ fD1>1 F,,1
tablespoonful -four and pour on slowly one
white stock the chicken, sweetbread and
SIX mushrooms chopped fine; season with
salt and pepper and serve
ScoTcH EGGs.-One cup lean. cooked
ham (not potted) chopped fine; six hard
boiled eggs; one-third cup bread-crumbs
cooked i'll One-third cup milk, and made
into a paste; mix this with the ham,
add half a teaspoon mixed mustard, lit.
tie cayenne and one raw egg: remove the
shells of the eggs and cover with the mix
ture; fry in hot fat two minutes; drain and
serve.
To MAKE a delicious candy, break the
white of an egg into a bowl with cold
water exact in amount with that Of the
egg and add half teaspoonful of vanilla;
stir in gradually one pound of CORRECTION
ers' sugar until the mixture is we'll thick
enea Take it from the bowl and knead
thoroughly upon a well-sugarei board.
When kneaded, cut into strips and roll,
after which cut into sections large enough
to receive halved English walnut or a
date.
STUFFED EGGs-Boil six eggs twenty
minutes. Remove shells, and cut length
WISE Mash the yelks, add one teaspoon
FIJI 1,I1tto md
pepper. Fill the whites with the mixture,
press the two halves together. Put them
into q baking dish aud cover with white
sauce made by melting one tablespoonful
butter; add one tablespoonful -four. Poul
ON slowly one cup hot milk. Season with
salt and pepper, then cover with buttered
crumbs. Brown
NEssELRoDE PUDDING 49, Three-quarter:
OF a pint of chestnut pulp add three-quar
tiers Of a pound Of sugar and one ounce OF
vanilla sugar. Found to a smooth paste:
add three-quarters of pint OF cream and
freeze Line a mold with the frozen mix.
ture; to the remainder add one-half pound
of candied cherries and one cup Of almonds.
Fill the mold with this and pack in salt
and ice for two hours Serve with Whipped
cream or a rich custard.
CAPITAL cruquettes may be made from
any kind of cold fowl or meat, egged and
Dreaded, and then fried in hot fat. The !
meat is minced, seasoned quite highly |
with SALT pepper, a slice of onion Us large |
as q silver quarter, a very little thyme and
sweet mar oram and chopped parsley. and
then mixed soft with warm, strong stock |
made from bones. (The stock made by
boiling bones is rich in gelatine and hard.
ems into 81 firm jelly. Put this moist
mixture into q wide shallow dish to SET
into Jelly When cold cut into round
cakes, egg and crumb them and fry in hot
fat. The croquettes may be mixed and set
away to harden at night and be cut, egged,
crumbe and fried for breakfast.
ASPARAGUS and caulihower should be
dipped into slightly sailed water when it
first comes to boil, and be allowed to boil
about five minutes before beng drained
quite dry in colander, and dipped into
batter preparatory to frying. The green
tops should be cut into two-inch pieces and
wiped dry before dipping them into batter.
Egg plant should be peeled and sliced, salt
sprinkled on each slice, and the slices left
drain, dip the slices into batter and drop
into hot fat Oyster-plant should be
scraped and thrown into cold water coll
tanning q few drops Of vinegar. When
they are all scraped, throw them into boil
ing water with a little salt and boil till
tender; then drain, dip into batter and fry.
In the case Of all these vegetables they
must have the fat thoroughly absorbed
from their surface after frying, receive
sprinkle of salt, and above all, be served
piping hot.
OLD WORLD MENTION.